Mandarin Praline Trifle

3 cans madarin oranges

2/3c. orange marmalade

11/2c. whipping cream

5 egg yolks

21/2c. milk

1/2c. sugar

1/3c. cornstarch

6 eggs separated

11/4c. sugar

11/2tsp vanilla

pinch salt

3/4c. flour

3/4c. sliced almonds

1c. sugar

CUSTARD

In bowl whisk together egg yolks, 1/2 c. milk, sugar, cornstarch. In saucepan, heat remaining milk until bubbles form around the edge; gradually whisk into yolk mixture. Return to pan; cook, whisking, for 5 min. or until thickened. Pour into bowl; place plastic wrap directly on surface. Refrigerate for 4 hours or until cool. Can be refrigerated for up to 2 days.

CAKE

In bowl, beat egg yolks with 1/2 c. of the sugar until thickened; stir in vanilla. In second bowl, beat egg whites with salt until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Alternately fold into egg yolk mixture along with flour, making three additions of egg whites and two of flour. Spread in two waxed paper-lined 13 x 9 cake pans. Bake in 375* oven for15-20 min. or until top springs back.

PRALINE

Meanwhile , arrange almonds in 9 x 7 rectangle on greased baking sheet. In heavy saucepan dissolve sugar in 1/3c. water over medium high heat; boil, without stirring, for 5-8 min. or until caramel colour. Pour over almonds; let cool. Break one-third into 5 pieces; set aside. Finely chop remaining praline in a food processor (Pralines can be stored in separate airtight containers for up to 5 days)

TRIFLE

Drain oranges; reserve 5 sections. Press marmalade through sieve to make 1/2 c. Invert cakes onto cutting board; turn over.Cut into quarters through paper to make layers. Removing paper, spread each layer with 1 tbsp of marmelade each; stack layers to make two stacks. Cut stacks lengthwise into 1/2" wide slices. Cut each slice crosswise into 3 pieces. Stand pieces against side of 12c. glass bowl, alternating pieces so that lines are perpendicular to made a checkerboard effect. Cover bottom of bowl with pieces and then cover them with half of the oranges.Whip 1/2 cup of cream and fold into custard. Fold in chopped praline. Spread half over oranges. Top with remaining cake and cover with rest of the oranges then more custard. Cover and refrigerate for four hours or up to one day. Whip remaining cream; spread over top. Garnish with reserved praline and oranges.

Absolutely NO calories in this one!!!LOL!!!